Chocolate & Caramel Cheesecake Tart
- Rahul Mandal
- Sep 11
- 2 min read
Updated: Sep 14
This is a simple and easy to make tart with a creamy chocolate cheesecake filling inside. It is deceptively straightforward to make, and apart from the pastry case, no further baking is involved.
It’s ideal as a quick dinner party dessert with the fresh strawberries balancing out the sweetness of the caramel and chocolate. I guarantee that nobody will be disappointed.
Ingredients
Blind baked pastry case
150 gm salted caramel sauce
200gm dark chocolate (chopped)
200gm double cream
250gm cream cheese (room temperature)
For the glaze
2tsp honey
2tbsp of ganache (reserved from making choc cheesecake)
For decoration
Strawberry (sliced)
Method
Spread a thin layer of caramel sauce at the base of the pastry case.
To make a dark chocolate ganache, warm the double cream in a saucepan or in a microwave until it starts to boil. Place the chocolate in a heat proof bowl and pour the hot cream on top of the chocolate pieces. Cover and let it sit for 2mins. Then mix well. Let it cool to room temp. Reserve 2tbsp of the ganache for the glaze and whisk the rest with cream cheese to make the choc cheesecake filling.
Spread the filling on top of caramel and smooth using a pallet knife. Set in the fridge for an hour.
To make the glaze, warm the reserved ganache in microwave for 20sec. Then, add honey to the warm ganache and set aside. When the filling is set, pour the glaze on top and swirl to spread.
Decorate with sliced strawberries. If there is any filling left over, use it to pipe some kisses of cheesecake on top to decorate.
Enjoy!